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Challah with Organic Dried Blueberries
By Corporate Chef Tom Fraker

Challah with Organic Dried Blueberries


6 1/2 ounces Water
2 packages Active Dry Yeast
1 1/4 ounces Granulated Sugar
1 ounce Canola Oil
1 Egg
1 pound All-Purpose Flour
1 3 ounce package Melissa’s Organic Dried Blueberries
1 pinch Kosher Salt
1 Egg
Splash of Water


In a large bowl, dissolve the yeast in the water and then add the sugar.

Mix in the egg and oil.

Add the flour, blueberries and the salt and knead for 8-10 minutes.

Cover the dough with plastic and let it rise for 20 minutes.

Punch down the dough to release the air.

Divide the dough into three equal parts.

Roll the dough into long ropes and braid it.

Place the braided dough onto a sheet pan with parchment paper.

Set aside to proof for 15 minutes.

In a small bowl, whisk the egg and water together. Brush the mixture all over the bread.

Bake the bread in a 350ºF preheated oven until golden brown (about 18-20 minutes).

If you are adventurous, try making a 5 or 7 braid loaf.